What Homebrew Are You Drinking - August Edition

Yea.. I'll have to report back in 6 months or so, and let you know if any pedio has started munching. I only added additional brett to mine, so if there's any souring it'll have had to come from the peach skin yeast.

 

To either my detriment or benefit, I have not peaked on it since I put it in the keg. These got a month in the fermenter then a transfer into a corny keg. They sit in my beer room and taunt me constantly. Every day or 2, I burp them (the amalgamation smells FANTASTIC, while the Melange has settled into only needing to be burped weekly) and go about my business. I did sample both (pushed some out of the beer-out using Co2. The taste was good, but a little underwhelming. Everyone who has used those bugs have told me there is no need to taste before 8 months if you are sure about the recipe, bug health, O2 ingress, and sanitation. I'm very confident with all so I mentally torture myself a little everyday when I burp/smell the beer. What's odd is that I've noticed unique cycles with both of them where a few weeks one needs to be burped daily then it subside only to come back a few weeks later burped daily. It's a torturous combination of happy and sad.

 

Ah, that's right. I forgot you said you have them in corny kegs. That'd be a bit more of a challenge to peek in as opposed to the glass carboy that mine's in right now.

I did a 100% brett rye saison with Amalgamation and Brett C, and it was bottled after just 2 weeks in primary (FG down to 1.004). Each bottle has a small pellicle on the surface of the beer. Now I just wish I had saved more bottles for the long haul, because although they were good fresh, they are awesome at 6 months! It's crazy how that stuff develops over time.

 

Berliner Weisse at 3% served with some home made blueberry syrup. Absolutely delicious. I've yet been able to figure out how to get them to mix well without the use of spoon or swirling of the beer.

 

Doing some gardening so I decided to tap my saison keg. Gardening is kinda like farming right? Either way it's sure hits the spot.

 

I assume you don't want to stir because you don't want to lose a lot of CO2. I haven't done syrup myself, but I've seen it done. It went something like this.

- Put the syrup into the bottom of the glass
- Aggressively pour about a quarter of a glass of beer on top of the syrup.
- If it's mixed, great. If not, stir.
- Pour the rest of the beer slowly.

 

How's the Mosaic working out?

 

Very nice. I am getting mostly tropical and fruity from the mosaic and not dank or onion, which blends well with the esters of the yeast.

I found a shop that has huell melon and 3711 so I am going to brew it again this week. See how they compare.

Great recipe, thanks for sharing.

 

Drinking the averagely perfect IPA. Yeah, juicy works for a description. It is suggestive that someone dropped a slice of orange and grapefruit (with rind) in a blender, and stirred it in a beer. Looks like that too.

 

started off with a Belgian blueberry, very tart almost too tart but nice, then finished with a short pour of the stout liquor. definatly high test. sending out a sample today for testing.

 

Here's a pic of the first pull off the APA! Has carbed up appropriately, and most particulate from dryhop additions has now worked it's way out. However, it has not settled out at all. The most "turbid" beer we've made so far.

 

Finishing out the month with my rye pale ale.

 

Breakfast of champions!

 

Gosemosa is brilliant. Could be a thing

 

Still on a session spree here haven't posted in awhile. Drinking a citra centennial motueka boil mosaic dryhopped ale. Amazing at 3.5. 70% 2-row 30% rolled oats. Burlington ale yeast.

 

A nice sessionable cream ale. I think I'll dry hop it if I make it again. It's a bit lighter than the pic is showing.

 

First pour of the Marzen. My new favorite Oktoberfest. Thanks to the BAs for the recipe tips.
https://www.beeradvocate.com/community/threads/help-with-oktoberfest.428227/#post-4850670

 

American Pale Ale, 5.6%, Universe